Egg Salad And Watercress Sandwiches - cooking recipe

Ingredients

3 None large eggs
1/3 cup mayonnaise
1 tsp Dijon mustard
1 tbsp flat-leaf parsley, finely chopped
None None a few fresh chives, finely chopped
2 tbsp butter, softened
8 slices white bread
5-6 sprigs watercress, loosely packed

Preparation

Boil eggs in a medium saucepan of water for 10-12 mins. Cool, then peel and coarsely mash eggs with a fork.
Combine egg, mayonnaise, mustard and herbs in a medium bowl. Season to taste.
Butter bread slices, sandwich egg mixture and watercress between bread slices. Discard crusts, cut each sandwich into four fingers.